Summer Vegetables in Red Sauce

Method9 steps · about 45 min

1. 1

   Step 1: Dice the onion and mince the garlic (4 cloves). Add the onion, garlic, and olive oil (2 Tbsp) to a large pot. Sauté over medium heat until the onions have softened.

   Uses 1 yellow onion · 4 cloves garlic · 2 Tbsp olive oil

   
2. 2

   Step 2: While the onion and garlic are cooking, dice the eggplant (1) into ½-inch pieces. Add the eggplant to the pot with the Italian seasoning (1 tsp), salt (1/4 tsp), and pepper, and continue to sauté over medium heat.

   Uses Sautéed onion and garlic · 1 eggplant · 1 tsp Italian seasoning · 1/4 tsp salt, for vegetables · 1/4 tsp black pepper

   
3. 3

   Step 3: Dice the red bell pepper (1). Once the eggplant has softened, add the diced bell pepper to the pot and continue to sauté.

   Uses Sautéed eggplant and aromatics · 1 red bell pepper

4. 4

   Step 4: Slice the zucchini (1) into ¼-inch thick quarter-rounds, then add them to the pot. Continue to sauté just a couple minutes more, or until the zucchini just begin to soften.

   Uses Eggplant, pepper and aromatics · 1 zucchini

5. 5

   Step 5: Add the red sauce and 1/4 cup water to the pot and stir to combine. Let the vegetables simmer in the sauce for 5-10 minutes, or until they reach your desired level of tenderness.

   Simmer vegetables · 10 minUses Sautéed summer vegetables · 1 24-oz. jar pasta sauce · 1/4 cup water, for vegetable sauce

   
6. 6

   Step 6: While the vegetables are simmering, bring a separate pot of water (5 cups) to a boil.

   Uses 5 cups water, for polenta

7. 7

   Step 7: Once boiling, stir in the salt (1 tsp), then pour in the cornmeal while whisking. Continue to cook and whisk until the cornmeal thickens (this should happen quickly).

   Uses Boiling polenta water · 1 tsp salt, for polenta · 1 cup yellow cornmeal

8. 8

   Step 8: Once the cornmeal has thickened, stir in the butter (2 Tbsp) until melted, then add the grated Parmesan (1/4 cup). Stir to combine, then taste and adjust the seasoning to your liking.

   Uses Thickened cooked polenta · 2 Tbsp butter · 1/4 cup grated Parmesan

9. 9

   Step 9: To serve, spoon about 2/3 cup cooked polenta into each bowl and top with about 1 cup vegetables and red sauce. Garnish with chopped parsley (2 Tbsp) if desired. Reserve any unused cooked polenta and vegetables for another serving.

   Uses Butter-Parmesan polenta · Vegetables in red sauce · 2 Tbsp chopped parsley (optional garnish)